FSPCA Preventive Controls for Human Food Participant Course Version 2.0
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The workshop's new curriculum, Version 2.0, addresses important updates in FDA guidance documents and important knowledge that Preventive Controls Qualified Individuals (PCQIs) will need to keep their Food Safety Plans up-to-date. With a heightened emphasis on the connection between HACCP and Preventive Controls, this workshop also gained recognition as an approved HACCP-based curriculum by the Global Food Safety Initiative (GFSI).
This 2.75 day PCQI training, developed by the Food Safety Preventive Controls Alliance (FSPCA), uses the “standardized curriculum” recognized by FDA. Participants will receive an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule.
Course Topics
- Food Safety Plan Development
- Prerequisite Programs
- Food Safety Hazards
- Hazard Analysis and Preventive Controls
- Process Preventative Control
- Food Allergen Preventative Control
- Sanitation Preventative Control
- Supply-chain Preventative Control
- Verification and Validation Procedures
- Record-keeping
- Recall Plan
Who Should Attend?
Under the Preventive Controls for Human Food rule, the responsibilities of a PCQI include to oversee or perform 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food (See §117.180 for more details). This workshop is designed for facilities that manufacture, process, pack or hold human food. This includes PCQIs, QA managers, HACCP practitioners, food safety coordinators, plant managers and others who contribute to the company’s food safety plan and use preventive controls such as sanitation, operations, and maintenance. This PCQI course is suitable for human resources, marketing, and upper management where knowledge of the rule will be helpful.
FDA Recognition
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a PCQI.
Lead Instructors
Dr. Valente B. Alvarez is the Director of the Food Industries Center and Professor of the Department of Food Science and Technology at The Ohio State University. He has over 35 years of combined experience in industry and academia, including management and new product development in the food industry as well as in extension, research and teaching. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course Version 2.0 (Certificate #0231eb7c).
Steven T. Simmons is Program Specialist for applied research and industry training with the Wilbur A. Gould Food Industries Center. As Program Specialist with the Center. He holds a variety of certificates in the fields of food safety and food processing technologies, and maintains the Certified in Comprehensive Food Safety credential with the National Environmental Health Association (NEHA). Steven has Food Quality and Food Safety Management experience in the fresh and fresh cut produce sector, as well as experience managing the Food Processing Pilot Plant at the Wilbur A. Gould Food Industries Center. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course Version 2.0 (Certificate #4e0439e6).
Course Fee
The cost to attend is $695 per person by the registration deadline of February 5. This fee covers instruction, manual, lunch and certificate*. After the deadline, the registration cost is $745.
*Participants must attend all course sections to receive certification. Do not make travel arrangements until you receive a confirmation email from osufic@osu.edu.
Location
TBD
Columbus, OH
Schedule
The class will be held from 8 AM - 5 PM on Wednesday - Thursday and from 8 AM - 3 PM on Friday.
Registration - https://go.osu.edu/fspcareg
Cancellation Policy
Cancellations must be received before February 5 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after February 5 or for no-shows.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.
Substitution Policy
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.